Pineapple and Peanut Rice Salad

For the first time in over two months, I’m actually at work! Sort of… we have a two day workshop for teaching English Learners (which is at least half the school). I’m excited to hopefully learn some useful stuff for when I’m back in the classroom in a few months!

I had possibly the laziest weekend ever, but we got some much-needed stuff done around the house, including hanging pictures (FINALLY! It only took us 6 weeks of living here)

There are still a ton of bare walls, including above the crib, but we’re going to order a tree decal soon. (Yeah, it better be really soon considering I’m due in LESS than 3 weeks!)

We got a HUGE box of baby stuff from Amazon, including the Twilight Turtle, which I completely adore. I kind of want to order one for our room too.

It’s basically a fancy night light that projects stars onto the wall and ceiling in calming blue and green light.
Mike re-potted a ton of plants for our porch garden, and I sat on the front steps providing moral support. I’m really good at that these days.

I made this salad for dinner tonight because I knew it would leave enough leftovers for both of us to take to lunch tomorrow. It’s really similar to the pineapple quinoa I made a few months ago, but makes an excellent dinner when topped with a fried egg.

Recipe:
(adapted from The New Moosewood Cookbook)

4 cups freshly cooked brown rice
3 tbsp peanut of vegetable oil
2 tbsp sesame oil
1 1/2 cups crushed pineapple in juice (do not drain)
1 garlic clove, finely minced
3 tbsp soy sauce
2 tbsp rice vinegar

2 green onions, finely chopped
2 stalks celery, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 cup roughly chopped roasted peanuts
leaf lettuce
fried eggs (1 per person)- optional

Whisk the oils, pineapple, soy sauce, garlic, and vinegar together in a large bowl. Toss with the rice, then cover and chill while you prepare the vegetables.

Taste the rice and adjust the seasonings if necessary. Stir in the green onions, celery, bell peppers, and peanuts. Serve over lettuce, topped with a fried egg (if you wish)